This cake recipe requires that you rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top.